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Brinjal rice

Brinjal Rice | Vangi Bath

Kathirikai sadam is a tasty variety rice prepared with Brinjal. Freshly ground spice powder gives a nice flavor to the  rice. Kathirikai sadam is one quick lunch box dish for busy weekday.
5 from 1 vote
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Course: Variety Rice
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Author: Vidya Srinivasan


  • Rice - 75 grams I used regular rice but basmati rice can also used
  • Brinjal - 250 grams diced
  • Sesame Oil - 1 tbsp
  • Salt - as needed
  • Turmeric powder - 1/8 tsp
  • Tamarind paste- 1/8 tsp
  • hing - generous pinch
  • To temper:
  • Mustard seeds -1/2 tsp
  • Channa dal - 1 tsp
  • Urad dal - 1 tsp
  • Peanut - 25 grams
  • Curry leaves - hing
  • hing - generous pinch
  • Vangi Bath Powder:
  • Channa Dal – 1 tbsp
  • Coriander seed – 1 tbsp
  • Dry Red Chilli – 2 adjust according to your spice level
  • Peanuts – 8-9


  • Cook rice with 1:2 water for 2 whistles, and after the steam is naturally released, spread the rice in a wide pan. Add a drop of oil and mix well
  • Dry roast all the ingredients mentioned under “Vangi Bath Powder' till they are golden brown. Switch off and set aside. Once they come to room temperature grind it into a coarse powder without adding water
  • Add 1 teaspoon of oil to the pan and saute the brinjal with turmeric powder, salt, tamarind extract and hing. Stir in between and cook until the brinjal are done . Keep the cooked brinjal aside. Let the Brinjal comes to room temperature
  • Add 1 teaspoon of oil and add all the ingredients under to “to temper” and let them splutter
  • After Brinjal is cool down add 2 tablespoon of ground spice powder and little salt for seasoning
  • Add remaining oil and cook for 2-3 minutes in low flame and switch off
  • Add the tempering and rice to the Brinjal and mix gently


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  1. Basmati rice, hand pound rice, brown rice, quinoa,bulgur etc. can be used instead of brown rice
  2. If you are doubtful about the red Chilli spice. Add 1 red Chilli for the spice powder and 1 while tempering
  3. If you have time cook Brinjal and let it cool down. Mix the spice powder after it comes to room temperature which helps for a nice flavour
  4. sauting the spice powder with Brinjal is optional but enhances the flavour
  5. cashew can be added for extra flavour
  6. i added hing while tempering but forgot to mention in the video
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